|
When I was running a kitchen I had some once in a while dudes as well as former employees who left on good terms I'd hit up for stuff like that. Sometimes it worked out, usually it didn't, but any night i wasnt doing two jobs was nice. Edit: i have nothing for a snipe
|
#
?
Nov 1, 2021 08:24
|
|
|
|
| # ? May 30, 2024 13:24 |
|
|
pile of brown posted:When I was running a kitchen I had some once in a while dudes as well as former employees who left on good terms I'd hit up for stuff like that. Sometimes it worked out, usually it didn't, but any night i wasnt doing two jobs was nice. I'd usually just throw up a post on facebook "hey I need help for about 6 hours to bang out some prep on Tuesday, anyone available? paying cash and beer". Having a decent network of people who know you're not a piece of poo poo helps to cover that kind of stuff, and I do the same for other people when I can. There was a few times where someone I knew who was like, a sous chef at a local high end spot, would come bang out dishes for me on a Thursday night, and that poo poo always amused me.
|
|
#
?
Nov 1, 2021 12:28
|
|
|
What's the polite way to say, "You're not helping, Chef, you're just loving up my station?"
|
|
#
?
Nov 1, 2021 21:08
|
|
|
Animal-Mother posted:What's the polite way to say, "You're not helping, Chef, you're just loving up my station?" You go "chef, you're loving up my station."
|
|
#
?
Nov 1, 2021 21:41
|
|
|
Sandwich Anarchist posted:You go "hey rear end in a top hat, you're loving up my station." Fixed that.
|
|
#
?
Nov 1, 2021 22:24
|
|
|
Animal-Mother posted:What's the polite way to say, "You're not helping, Chef, you're just loving up my station?" I generally went with "Hey Chef, what I really need you to do to help me is (insert preferably far away and unimportant task here)" A lot of the time it was pizzas. I'd exile him to the pizza station and warn the servers they were going to be a bit slower for awhile until he got bored and wandered off.
|
|
#
?
Nov 1, 2021 22:38
|
|
|
Animal-Mother posted:What's the polite way to say, "You're not helping, Chef, you're just loving up my station?"
|
|
#
?
Nov 1, 2021 22:52
|
|
|
8 hours of sitting on a computer doing training almost makes me miss serving. Almost.
|
|
#
?
Nov 1, 2021 23:56
|
|
|
iospace posted:8 hours of sitting on a computer doing training almost makes me miss serving. I'm bored. I'm very very bored and I don't miss the job at all but being still for 9 hours a day is starting to gently caress with me.
|
|
#
?
Nov 2, 2021 00:09
|
|
|
My brief thought of "huh, do I miss the kitchen?" was the fact that the place I now work is a huge building with garage bay doors that we keep open "to make it more inviting to the customers". "Great," I think, the first morning it was about 45 degrees outside, with a brisk wind coming off the mountains. "I've traded sweating my balls off for shivering." But then I remembered my adage of "you can add more clothing when it's cold, but there's only so naked you can get when it's hot" and yep that thought passed pretty quickly. No regrets, just more layers of shirts. Congrats iospace on getting out!
|
|
#
?
Nov 2, 2021 01:05
|
|
|
I just got a promotion today at my job and now make as much as I did per hour as my highest paying EC gig. Never looking back.
|
|
#
?
Nov 2, 2021 01:23
|
|
|
fizzymercury posted:I took a job that requires sitting in front of a computer all day and developed a crippling addiction to jogging after work to get the willies out. I've also completely hosed up the finish on my counter top from obsessive cleaning. I've already texted a few people to see if their kitchen need a deep clean to stop myself doing the oven again. Yeah, I took a break every now and then to make a lap of the new place because I was going that stir crazy. At least on Friday I get off the training computer and actually do some work.
|
|
#
?
Nov 2, 2021 02:04
|
|
Sandwich Anarchist posted:I just got a promotion today at my job and now make as much as I did per hour as my highest paying EC gig. Never looking back. I'm visualizing you with some sort of cheese-specific chef's hat, trading it in for an even more baroque cheese-specific chef's hat.
|
|
|
#
?
Nov 2, 2021 02:47
|
|
|
Discendo Vox posted:I'm visualizing you with some sort of cheese-specific chef's hat, trading it in for an even more baroque cheese-specific chef's hat. Its like a very tall top hat but not at all really
|
|
#
?
Nov 2, 2021 03:12
|
|
|
Does it at least say "The Big Cheese" on it?
|
|
#
?
Nov 2, 2021 03:31
|
|
|
 ?
|
|
#
?
Nov 2, 2021 03:35
|
|
|
Last service today! Goodbye to 80 hour weeks! NYC restaurants are... on the ropes.
|
|
#
?
Nov 2, 2021 04:19
|
|
|
I did this on Friday…lots of closed door meetings Monday, we’ll see what happens I guess? Edit oops Rugikiki fucked around with this message at 05:21 on Nov 2, 2021 |
|
#
?
Nov 2, 2021 04:30
|
|
|
I feel you on the lack of dishwashers. We're relying on a prepubescent 14 year old right now.
|
|
#
?
Nov 2, 2021 04:41
|
|
|
lol, that place looks like a fiasco. Seriously nothing written down anywhere about opening/closing procedures?
|
|
#
?
Nov 2, 2021 04:43
|
|
Rugikiki posted:I did this on Friday…lots of closed door meetings Monday, we’ll see what happens I guess? Just fyi, that's not even sightly censored, all names are visible.
|
|
|
#
?
Nov 2, 2021 04:54
|
|
|
Discendo Vox posted:Just fyi, that's not even sightly censored, all names are visible. Oh poo poo thanks, I’ll re-do in the morning.
|
|
#
?
Nov 2, 2021 05:24
|
|
|
The General posted:lol, that place looks like a fiasco. Seriously nothing written down anywhere about opening/closing procedures? My last place one of the last things the exiting Chef did before he left was ask me to write up open/close procedures for my restaurant, which I did. Several months later the new Chef asked me to write up open/close procedures for my restaurant and asked why we didn't have any. I didn't save a copy of them the last time because I emailed them to my sous, whose job it should have been. I wrote the procedures again. As far as I know that outlet still does not have written procedures.
|
|
#
?
Nov 2, 2021 06:49
|
|
|
Escape From Noise posted:Does it at least say "The Big Cheese" on it? No. It murmurs it constantly though
|
|
#
?
Nov 2, 2021 10:39
|
|
|
Sandwich Anarchist posted:No. It murmurs it constantly though *le grand fromage* Canadian dairy products are expected to cost a lot more next year. They're expecting a 9% increase in farm milk costs early next year, and I imagine every distributor and vendor along the way will take a percentage or two increase on top of that. https://globalnews.ca/news/8340736/dairy-product-price-increase-canada-2022/ Canuckistan fucked around with this message at 11:02 on Nov 2, 2021 |
|
#
?
Nov 2, 2021 10:55
|
|
|
We are finding it nearly impossible to get any UK imports, for obvious reasons.
|
|
#
?
Nov 2, 2021 12:31
|
|
|
The General posted:lol, that place looks like a fiasco. Seriously nothing written down anywhere about opening/closing procedures? I was hired three days before Covid shut everything down. When we reopened in the fall (2020) we started with a meeting about how we’d almost lost this account under the old chef and here’s our new leadership team. Then the good chef who made things work in spite of all the craziness and changes left this last summer and the new one doesn’t really like work or responsibilities. It’s not a great situation. Hence this (hopefully more effectively redacted) letter  E: And I just got an email about a full staff feedback meeting on Friday, I think that’s a win or we’re bringing back public executions
|
|
#
?
Nov 2, 2021 13:32
|
|
|
Rugikiki posted:and the new one doesn’t really like work or responsibilities
|
|
#
?
Nov 2, 2021 14:11
|
|
|
my pos software just crashed when exporting the days batch of chits to AR and completely hosed an entire day of transactions, just gone to the ether even though i'm out of serving i still can't escape POS loving me over
|
|
#
?
Nov 2, 2021 14:29
|
|
|
Rugikiki posted:I was hired three days before Covid shut everything down. When we reopened in the fall (2020) we started with a meeting about how we’d almost lost this account under the old chef and here’s our new leadership team. Then the good chef who made things work in spite of all the craziness and changes left this last summer and the new one doesn’t really like work or responsibilities. It’s not a great situation. Hence this (hopefully more effectively redacted) letter It sounds like they're trying to turn over a kayack in white water that's already in pieces. I hope that staff feedback meeting goes better than all the ones I've been to. I'm betting someone will melt down about the dish pit.
|
|
#
?
Nov 2, 2021 14:56
|
|
|
I’m hoping that what I’m doing is channeling that frustration into some sorta solution buuuuut that’s kinda in management’s hands for now. If washing a dish is a bridge too far for them I know at least half the staff have something else lined up already though. Oh and did I mention we’ve been triple-sinking it for…three weeks now waiting for Hobart to find parts for the machine?
|
|
#
?
Nov 2, 2021 15:08
|
|
|
Rugikiki posted:I’m hoping that what I’m doing is channeling that frustration into some sorta solution buuuuut that’s kinda in management’s hands for now. If washing a dish is a bridge too far for them I know at least half the staff have something else lined up already though. Talking to the Hobart guy on the phone about a month ago was deeply depressing. He sounded horribly overworked and stressed. Apparently their parts shortage issues have a pretty long backlog and everyone is mean about it. It's another way the industry is going weird that's not being talked about much...yet.
|
|
#
?
Nov 2, 2021 17:34
|
|
|
Sandwich Anarchist posted:We are finding it nearly impossible to get any UK imports, for obvious reasons. If there was ever a time for this, this is it https://www.youtube.com/watch?v=Hz1JWzyvv8A
|
|
#
?
Nov 2, 2021 21:47
|
|
|
Oh god. This bar needs a lot. Oh god. Oh god. Anybody got any bright ideas for glassware storage for a high volume craft bar that is way too big with way too little baked in storage?
|
|
#
?
Nov 6, 2021 09:18
|
|
|
Justa Dandelion posted:Oh god. This bar needs a lot. Oh god. Oh god. Anybody got any bright ideas for glassware storage for a high volume craft bar that is way too big with way too little baked in storage? Buy shelves and cabinets?
|
|
#
?
Nov 6, 2021 09:26
|
|
|
Justa Dandelion posted:Oh god. This bar needs a lot. Oh god. Oh god. Anybody got any bright ideas for glassware storage for a high volume craft bar that is way too big with way too little baked in storage? Plastic glass racks for dish machines can hold like 24 glasses at a time,depending on type, they stack even with different sizes, won't break glassware, fit on carts with wheels, and are useful when the glasses get dirty.
|
|
#
?
Nov 6, 2021 11:30
|
|
|
pile of brown posted:Plastic glass racks for dish machines can hold like 24 glasses at a time,depending on type, they stack even with different sizes, won't break glassware, fit on carts with wheels, and are useful when the glasses get dirty. Each of the for bar stations has a four tier glass rack and that's not enough. We push out $13k just on drinks on a decent night...
|
|
#
?
Nov 6, 2021 16:47
|
|
|
Ok so get more. There isn't a better glass storage idea than racks that hold glasses safely and can clean them too.
|
|
#
?
Nov 6, 2021 16:56
|
|
|
pile of brown posted:Ok so get more. There isn't a better glass storage idea than racks that hold glasses safely and can clean them too. We have no floor space left behind the bar with 4 70" wells, 4 24" glass racks, 2 24" dish machines and 2 24" reach in coolers. The back bar is similarly packed. I'm hiring welders to fabricate some floating shelves on the side of our support pillars, under our liquor storage, and above the underbar glass drying racks but that's my only ideas and I'm worried it won't be enough. Was hoping somebody here has done cool stuff with storage.
|
|
#
?
Nov 6, 2021 18:06
|
|
|
|
| # ? May 30, 2024 13:24 |
|
|
Serve every drink in the same kind of glass.
|
|
#
?
Nov 6, 2021 18:10
|
|
